Lentil Curry Masabacha

It's meant to be a breakfast bowl, but I think it works for dinner. If you're into it and not vegan, a fried egg on top works well. The hubby added sausage. If you can do soy, some tofu would be excellent... I really wish I could have soy....

This one is also supposed to be made of green and red lentils, but people are freaking out about COVID19 and ransacked the dry goods section of my grocery store, so I'm stuck with brown and red. This makes the dish less pretty, but I don't think less tasty.

Lentil Curry Masabacha

What I changed: ginger powder instead of fresh, skipped arugula, had to use brown lentils

Source: Eating Well | Serves: 4 | Time: ~1 hr


3 tbsp EVO

1 small onion, finely diced

1 tsp minced garlic

⅔ cup green #lentils, rinsed

⅔ cup red lentils, rinsed

2 cups veggie broth (homemade to reduce sodium)

1-2 cups water, divided

1 ½ tsp curry powder

1 medium carrot, coarsely grated

¼ tsp kosher salt

¼ tsp ground pepper

2 tbsp finely chopped red onion (I did more, because I was finishing off a portion we had leftover)

1 #jalapeño pepper, sliced

Tahini Sauce

⅔ cup tahini

1 ½ tsp minced garlic

½ cup ice water

¼ cup lemon juice

¼ tsp salt


Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring, until tender and translucent, 5 to 8 minutes. Add garlic and cook, stirring, for 1 minute. Add green and red lentils, broth, 1 cup water and curry powder. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 15 minutes.

Stir in carrot and cook, stirring occasionally and adding water, if needed, 2 tablespoons at a time, until the brown lentils are tender and the red lentils have broken down, 20 to 25 minutes more. Remove from heat and stir in salt and pepper. Cover.

Meanwhile, to prepare tahini sauce: Combine tahini and garlic in a mini food processor. With the motor running, add ice water in a slow stream. Process until the tahini is light and fluffy, about 1 minute. Add lemon juice and salt; process until smooth, about 30 seconds.

Divide the lentil mixture among 4 plates and dollop 2 tablespoons tahini sauce on each plate. Top the lentils with red onion and jalapeño. Serve with the extra tahini sauce, if desired.

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